1.   Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.

2.   In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and allulose until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. 

3.   Add sour cream and vanilla extract and stir on low-speed until combined.

4.   Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it's near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.

5.   Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack. Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.

6.   Spread cheesecake batter evenly over prepared cookie crust. Wrap the bottom of the pan in foil and place on a cookie sheet.  Bake on 325F for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.